Vegan Taco Salad

Vegan Taco Salad is hearty, filling, and full of delicious Tex-Mex flavors! The whole thing comes together in about 30 minutes, and it's perfect for meal-prepping and packed lunches.

5 from 1 vote

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Cook Time 35

Total Time 35

Course Lunch, Main Course, Salad

Cuisine American, Mexican

Servings

Calories 328 kcal

Equipment

ROYAL CRAFT WOOD Wooden Cut...Shop on Amazon

Cutting Board

HENCKELS Classic Razor-Shar...Shop on Amazon

knife

mixing bowl

Ingredients

14 oz tofu taco meat
1 head romaine lettuce
1 can black beans
2 cups cherry tomatoes
1 cup corn kernels
1 avocado
¼ cup cilantro
tortilla strips optional

Dressing

½ cup unsweetened vegan yogurt or sour cream
½ cup restuarant-style salsa

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Instructions

Follow the linked instructions for making the tofu taco meat.
While the taco meat is cooking, prep the other ingredients. Wash and chop the lettuce and cilantro. Quarter the tomatoes. Cube the avocado. Drain and rinse the beans. Defrost the corn.
Add the salsa and yogurt to a bowl and mix to combine. Set aside.
When the taco meat is done, assemble the salad by adding the lettuce, tomatoes, black beans, corn, cilantro, and dressing to a bowl. Toss to combine. Top with avocado cubes and tortilla strips. Serve right away.

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Nutrition

Calories: 328kcalCarbohydrates: 44gProtein: 19gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 906mgPotassium: 1390mgFiber: 15gSugar: 9gVitamin A: 14643IUVitamin C: 31mgCalcium: 159mgIron: 7mg

Keyword Vegan Taco Salad